Pan-Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared salmon served with roasted sweet potato cubes and garlic-sautéed spinach, finished with a bright squeeze of fresh lemon and a touch of flaky sea salt.

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NUTRITION

496kcal
Protein
31.9g
Fat
28.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

120 grams Sweet Potato, cubed

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly browned on the edges.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining teaspoon of olive oil.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan to rest.

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 9

    Add the fresh spinach to the skillet and toss frequently for 1-2 minutes until just wilted.

  • 10

    Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, serving immediately with an optional lemon wedge.

Pan-Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared salmon served with roasted sweet potato cubes and garlic-sautéed spinach, finished with a bright squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

496kcal
Protein
31.9g
Fat
28.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

120 grams Sweet Potato, cubed

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly browned on the edges.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining teaspoon of olive oil.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan to rest.

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 9

    Add the fresh spinach to the skillet and toss frequently for 1-2 minutes until just wilted.

  • 10

    Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, serving immediately with an optional lemon wedge.